Effects of massaging minced batter on the physical, chemical, and sensory characteristics of low-fat, high added water bologna
<p>A high-fat bologna was formulated to contain 30%fat/10% added water (AW). Three low-fat treatments were formulated to contain 10%fat/30%AW. Lean and fat trim for the low-fat treatments (2, 3, and 4) were combined and minced before massaging intermittently (10 min on/20 min off) for 0, 2.5 a...
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| Format: | Others |
| Language: | en |
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/44521 http://scholar.lib.vt.edu/theses/available/etd-09042008-063547/ |